-While the lasagna noodles cook, combine all cashew cheese ingredients into a high-speed blender or food processor, and blend until smooth. Let rest in the refrigerator while you finish the other components.

-Lightly sauté the onion and round-cut zucchini and squash until just tender. Season to taste.

-Now, preheat your oven to 350F.

-While the oven gets hot, layer your ingredients. This is a matter of personal preference, but I recommend that you:
-Spread a thin layer of pasta sauce in the bottom of your casserole dish.
-Place your first layer of lasagna noodles over the sauce. Spread a thick layer of cashew cheese over the noodles (I recommend a rubber spatula for this), and gently spread pasta sauce over the cashew cheese, being careful not to over-mix.
-Place a second layer of noodles in the dish. Spread a thick layer of tomato sauce, and gently place half of the sautéed vegetables over this layer.
-Place a third layer of noodles in the dish. Make an “everything layer” with tomato sauce, cashew cheese, and veggie.
-Place your fourth and final layer of noodles in the dish. Spread a thin layer of tomato sauce over the noodles, followed by a carefully-applied, thick layer of cashew cheese. Optionally, arrange your half-moon squash, zucchini, and extra tomato sauce into a tricolor heart, because love is amazing. Sprinkle some seasoning over the top layer.